
Alt-Grain Porridge With Kimchi and Jammy Eggs
A delicious korean dish. Perfect for vegetarians.
Total Time
141 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 cup spelt
- wheat berries
- or barley
- Kosher salt
- freshly ground pepper
- 1 ounce Parmesan
- grated (about 1 cup)
- 2 tablespoons unsalted butter
- 4 large eggs
- 1 tablespoon vegetable oil
- 1 cup Napa kimchi
Instructions
- 1
Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder).
- 2
Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper.
- 3
Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25–35 minutes.
- 4
Whisk in Parmesan and butter.
- 5
Add water by tablespoonfuls if needed to loosen.
- 6
Just before porridge is done, cook eggs in a small saucepan of boiling water 6 minutes.
- 7
Transfer to a bowl of ice water and let sit just until warm.
- 8
Carefully peel and slice in half lengthwise.
- 9
Heat oil in a small skillet over medium.
- 10
Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.
- 11
Divide grain porridge among bowls.
- 12
Divide kimchi and eggs over top.